carrot Archives - Jackie Newgent

avocado & roasted carrot sandwich

by Jackie Newgent | May 1, 2019 | 7 Comments

Los Angeles is the city I travel to most often. That’s because five of my closest friends live there. Yep, they’re all of the way on the other coast from me. (Could it be something I said?!) In any case, on my most recent trip, I went for business and stayed several nights at The Line Hotel. On the day I settled in, I decided to grab a bite at the hotel restaurant, Openaire—and devoured a sandwich made with avocado, braised carrots, sunflower tahini, shaved fennel, and sprouts on 7-grain bread. I was inspired … as you can see by this recipe. It’s my twist on it.

juice-infused quinoa salad with pistachios

by Jackie Newgent | July 11, 2016 | 0 Comments

“How can I make quinoa taste good?” I’ve been asked that question a lot! Here’s one answer to that. Use juice as the cooking liquid! Try a juice that’s a flavorful blend of fruit and veggie juices with no added sugar. It’ll pump up the nutritional value to superfood levels. Plus, it’ll provide color and memorable flavor. Here I used a juice that’s a blend of carrot, apple and lemon juices, ginger puree, and coriander. But you can simply use plain carrot or orange juice if you have that on hand. (Hint: Alternatively, you can use half juice and half water as the cooking liquid for a lighter touch!) Then, to add herbal fragrance, I’ve included fresh basil. For pops...

roasted vegan carrot hot dogs

by Jackie Newgent | June 8, 2015 | 24 Comments

I have yet to find an awesome plant-based hot dog. How about you? And some of the vegan options on the market are downright scary when you take a look at the ingredient lists and find “stuff” like this: chemical additives (i.e. disodium guanylate and disodium inosinate), added sweeteners (i.e. corn syrup solids), highly processed proteins (i.e. hydrolyzed soy protein and hydrolyzed corn protein), and artificial food coloring (i.e. red 40 and blue 1). Yikes! Who would actually want to put this “stuff” into their body?

vegan portabella crostini with tunisian carrot puree and greens

by Jackie Newgent | April 22, 2015 | 10 Comments

The “Recipe Redux” theme this month is spring cleaning. So after peeking into my fridge to see what I haven’t used in a while, one ingredient treasure I found was harissa. I adore it! But for some reason I forget I have it. So I put it to excellent use. I was so lucky to host two amazing food-loving dietetic interns this spring. One of them, Rahma Rekik, was actually born in Tunisia where harissa is a popular condiment. So as part of her internship experience, I asked her to create a recipe inspired by her Tunisian roots. Here’s her story behind this recipe makeover. Harissa, olive oil, and spices are just a fraction of the ingredients used in Tunisia,...

carrot

As Seen In

Connect with Jackie: